KALE SALAD WITH SMOKY PEANUT DRESSING

SERVES 4 PORTIONS

FOR THE SALAD

1 medium Chioggia beet (about 7oz/200g)

6 oz. (180g) kale

1 carrot

2 cups (150 g) shredded red cabbage

FOR THE DRESSING

3 tbsp. peanut butter

Juice of 1/2 lemon

1 tbsp. olive oil

1 tbsp. apple cider vinegar

1 tbsp. soy sauce

1 tsp. maple syrup

1/2 tsp. smoked paprika

1/4 tsp. black pepper

1/4 cup plus 2 tbsp. water

NUTRITIONAL VALUES

Calories: 107kcal
Fat: 3.7g (0.5g S.Fat)
Carbs: 17.4g
Protein: 3.4g
Sugar: 7.7g
Sodium: 310mg

METHOD

Tear the kale leaves into bite-size pieces and thinly slice the beet.

Make matchsticks out of the carrot. Blanch the vegetables for 2 minutes before rehydrating in ice water. Drain thoroughly.

In a blender, combine the ingredients with 14 cup plus 2 tablespoons (90 ml) water and process until smooth.

Pour the dressing over the salad, toss to combine, and chill for 30 minutes before serving.

RECIPE NOTES

Red beets are also a good addition to this kale salad. Blanch the slices for an additional 2 minutes.